Sacramento Beef Pot Roast
A hearty slow-cooked beef pot roast with tender vegetables and rich flavors, perfect for family dinners or special gatherings. Ideal for those who enjoy savory comfort food.
Ingredients
- 1 blade or round bone chuck roast (about 4 lb.) ⓘ
- 6 medium potatoes, sliced in rings ⓘ
- 1 medium onion, sliced ⓘ
- 6 small zucchini, sliced ⓘ
- 1 red pepper, sliced in rings ⓘ
- 1 cup dry red wine or beef broth ⓘ
- 2 teaspoons salt ⓘ
- 1/4 teaspoon pepper ⓘ
- 1 bay leaf ⓘ
- 3 tablespoons all purpose flour ⓘ
- 1/3 cup cold water ⓘ
Instructions
- Trim all excess fat from the meat.
- Brown the beef in its own fat in a large skillet; remove and set aside.
- Drain all but 2 tablespoons of fat from the skillet.
- Saute the onion in the remaining fat until soft.
- Place the meat, sliced potatoes, sliced zucchini, sliced red pepper, sliced onion, and seasonings in the slow cooker.
- Cover and cook on low (190-200°F) for 10 hours, or on high (290-300°F) for 5 hours, until the meat is tender when pierced with a fork.
- Remove the meat and vegetables from the slow cooker and keep warm on a heated platter.
- Turn the slow cooker to high heat.
- Combine the flour and cold water in a cup; pour into the liquid in the slow cooker.
- Cover and cook for 15 minutes.
- Serve the sauce separately in a heated gravy boat.
Tips & Substitutions
For an extra depth of flavor, consider marinating the chuck roast overnight in red wine. You can substitute the zucchini with other vegetables like carrots or green beans if desired. If you prefer a thicker sauce, increase the flour to 4 tablespoons. Browning the meat well will enhance the dish's overall taste, so don't skip that step.
Serving Suggestions
This hearty pot roast pairs beautifully with mashed potatoes or a fresh salad. Serve it alongside crusty bread or the refreshing Zucchini Relish for a delightful meal experience. A glass of dry red wine complements the flavors well, making it a perfect choice for family gatherings or cozy dinners.
Storage & Reheating
Leftover Sacramento Beef Pot Roast can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a saucepan over low heat, adding a splash of beef broth or water to maintain moisture. You can also microwave individual portions for convenience but be sure to cover them to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Sacramento Beef Pot Roast contains roughly 219 calories, with 8g protein, 35g carbohydrates, and 8g fat. It is an excellent source of vitamin C (187% of the Daily Value), iron (38% of the Daily Value), and dietary fiber (33% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 946mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, you can use other cuts like brisket or round roast, but ensure they have enough marbling for tenderness. Cooking times may vary slightly, so check for doneness with a fork.
What if I don't have a slow cooker?
If you don’t have a slow cooker, you can adapt this recipe for the oven. Use a Dutch oven at a low temperature (around 300°F) and cook covered for about 3-4 hours, or until the meat is tender.
Can I make this recipe ahead of time?
Absolutely! You can prepare the pot roast a day in advance, then refrigerate it overnight. Reheat gently before serving. This allows the flavors to meld even more, enhancing the dish's overall taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).